Fish & Seafood allergy

1 ANSWERS

1. James Harley
   

    Allergy to shellfish is the most common food allergy in adults and among the six most common food allergies in young children [1].
   
   The term "sea food" includes the following:
   
   Finned bony fish such as salmon, tuna and cod, Crustaceans such as shrimps, prawns, crab, lobster, crayfish and Molluscs such as squid, snails and bivalves (oysters, clams, oysters, mussels, etc.)
   
   Seafood Allergies are the immune response to proteins in these foods, including IgE-mediated allergies and other allergic syndromes. They are different because of adverse reactions to toxins or infectious contaminants, which are not immune
   
   Keep in mind
   
   If you have allergies to shellfish, avoid seafood restaurants. Even if the end is not an element of seafood off the menu, it is always safer to assume that the constant-contact is possible.
   
   Asian restaurants often serve dishes that use fish sauce as a flavoring base. Use with caution or avoid eating there altogether.
   
   Avoid foods such as fish sticks and anchovies. Some people with an allergy to fish the mistake of thinking that these foods are not "count as a real fish."
   
   The proteins of fish and shellfish can become airborne in the steam released during cooking and can be a risk. Stay away from cooking areas.
   
   Many people who are allergic to seafood are allergic to more than one type. Do you test your allergies and confirmed by a doctor to know for sure what foods to avoid.

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